Cover the duck with the salt and pepper and leave overnight, covered, in the fridge.

2

The next day, preheat the oven to 160°C/gas mark 2. Put the legs skin side down in an ovenproof frying pan and cook on medium heat for about 15 minutes until they release their juices. Turn the legs over and add the onion, chipotle, dried plums, garlic, peppercorns, anise and duck fat. Cover the pan with foil and put into the oven for 2-2½ hours.

3

Take the foil off the pan and increase the oven temperature to 200°C/gas mark 6. Cook the duck for a further 15 minutes, then take out of the oven and set aside to rest.

4

Macerate the sliced red onion and habanero in the lime juice. Set aside in the fridge.

5

Meanwhile, prepare the lettuce by snipping off the roots and separating the leaves of the lettuce with your hands.

6

Shred the meat off the duck legs, making sure to mash the garlic and chipotle into the cooking sauce and incorporating it into the meat. Fill each lettuce cup with a generous helping of duck, followed by a plum from the cooking sauce, some prepared pink pickled onions, sesame seeds and a squirt of lime.